Failure! 🙂 I sliced them in thin circles and attempted to bake them in the oven with aluminum foil covering the pan, but didn’t “grease” the foil. The eggplant completely stuck to the foil. Had to throw them all away. The zucchini did come off and appears eatible. We’ll see… Lesson learned though!

oh man! that stinks.
Here’s the way I like to roast veggies:
cube them into about 1 inch size pieces. toss them in Olive Oil and Salt & pepper and then bake them at 500 degrees for 15-20 minutes. The high temp allows them to get a good roasted flavor without getting soggy. And tossing them in Olive Oil keeps them from sticking. I use a glass baking dish too. I think that sticks less then metal.
Beets are my favorite veggie to roast. So good! But I do everything from squash, zuchini, carrots, squash, mushrooms, etc that way.
hope that helps! 🙂